A dedication to Ice Cream Month

The July Daring Bakers' challenge was hosted by Sunita of Sunita's world - life and food. Sunita challenged everyone to make an ice cream filled Swiss roll that's then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home. I always like an excuse for some ice cream. I must admit - I did take some short cuts with this recipe and I will explain when and where, below. I hadn't intended on taking short cuts until I realized I would have been wasting valuable cream/ice cream if I hadn't. So believe me, it was all in good measure (pun intended).

For the Swiss rolls

6 medium eggs

1 cup sugar

6 T flour

5 T cocoa powder (sift with flour above) - here, I actually used my cinnamon/sugar mixture from King Arthur Flour for a different flavor.

2 T boiling water

For the filling

2 cups whipping cream

1 tsp vanilla extract

5 T sugar





Preheat the oven to 200*F. Lay a Silpat on a large cookie sheet with edges. If your pan isn't large enough, have two pans ready.  In a large mixing bowl, add the eggs and sugar and beat until very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds. Add the flour mixture in three batches and fold in gently. Fold in the water.  Pour the dough over the baking sheet and spread it out evenly (if using two pans, disperse equally). Place a pan in the center of the pre-heated oven and bake for about 10-12 minutes or until the center is springy to the touch.

Spread a kitchen towel on the counter and sprinkle a little sugar over it.  Turn the cake on the towel and peel away the Silpat or baking paper. Trim away any crisp edges.





Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down (repeat the same for the second roll if you have two).

Mix together the vanilla, sugar and cream until very thick. Once cooled, open the roll(s) and spread the cream mixture, making sure it does not go right to the edges. Roll the cake(s) up again, this time without a towel. Wrap in plastic wrap and chill in the fridge until needed, seam side down.




Vanilla Ice Cream
2 1/2 cups whipping cream
1 tsp vanilla extract
1/2 cup sugar

In a mixing bowl, add the cream, vanilla and sugar and whisk lightly until everything is mixed together. Pour into a freezer friendly container and freeze until firm around the edges. Remove from the freezer, beat until smooth and return to the freezer. Do this 3-4 times and then set completely.

Chocolate Ice Cream
This was actually cinnamon ice cream for me. I admit, this is where I cheated - I had way too much vanilla ice cream, so I decided to take the extra and add the cinnamon to it. It taste wonderful and worked out perfect.

Hot Fudge Sauce (the best part)
1 cup sugar
3 T cocoa powder
2 T corn starch
1 1/2 cup of water
1 T butter
1 tsp vanilla extract

In a small saucepan, whisk together the sugar, cocoa powder, corn flour and water. Place the pan over heat, and stir constantly, until it begins to thicken and is smooth (for about 2 minutes).  Remove from heat and mix in the butter and vanilla. Keep aside to cool.

Finally - Assemble the Bombe!
1. Cut the Swiss rolls into 20 equal slices
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with plastic wrap

3. Arrange the slices in the bowl as close to each other as possible. You are creating the outside of the bombe at this point. Cover the bowl with plastic wrap and freeze until the slices are firm (at least 30 minutes).

4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the plastic wrap cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. [I added strawberry slices at this point, feel free to experiment here.] Cover the bowl with plastic wrap and freeze for another hour.

5. Add the fudge sauce over the vanilla ice cream, cover and freeze for yet another hour.







6. Soften the chocolate (or cinnamon) ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for 4-5 hours (I know, it seems like forever to wait. I'm sorry.)
7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.

8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot it is in your house. Slice with a sharp knife, dipped in hot water.

9. Devour.